Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash pockets with pears lamb’s lettuce. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Cut the neck from the bulb of the squash. Halve each piece lengthwise and scrape out the seeds. Add half of the reserved salt mixture and toss. Spray a rimmed baking sheet with nonstick cooking spray, then spread the squash on the baking sheet.
Butternut Squash Pockets with Pears Lamb’s lettuce is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is appreciated by millions daily. Butternut Squash Pockets with Pears Lamb’s lettuce is something that I’ve loved my entire life. They are fine and they look fantastic.
To get started with this recipe, we must prepare a few components. You can have butternut squash pockets with pears lamb’s lettuce using 16 ingredients and 7 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Pockets with Pears Lamb’s lettuce:
- Prepare For the pockets
- Take 650 g butternut squash
- Take 5 slices vegan bacon (zucchini) (see recipe)
- Get Salt, Pepper
- Prepare 1/4 tsp nutmeg
- Make ready 6 tbsp grated smoked cheese
- Take 1 tsp lemon juice
- Make ready For the Salad:
- Make ready 4-5 tbsp almond flakes
- Prepare 4 handful lambs lettuce
- Make ready 1 1/2 pear
- Make ready 1 tsp lemon juice
- Prepare For the dressing:
- Prepare 100 ml olive oil
- Make ready 50 red wine vinegar
- Get Salt, Pepper
Heat a small second skillet over high heat and blister the pitas on each side. Cut tops off the bread and fill pita pockets with patties, lettuce and chutney. View KQED's TV schedule for airtimes or check your local PBS listings. The series is also available for viewing on the Jacques Pépin: More Fast Food My Way playlist on KQED's YouTube Channel.
Steps to make Butternut Squash Pockets with Pears Lamb’s lettuce:
- In a frying pan roast the almonds, the set aside for cooling.
- Peel the butternut squash, cutting into about 1cm cubes. With some oil in a wok, pan fry the b.squash cubes till get some colour and getting softer a bit while season with some black pepper and some nutmeg. In a separate bowl mash the half of the squash with a fork, then stir in the lemon juice, the zucchini bacon slice bits, the grated cheese and the rest of the butternut squash.
- 10 minutes before using, take the puff pastry out of the fridge. Divide into 6 squares, and spoon about 2 tbsp of filling onto them.
- Mix 1-2 tbsp flour with a tiny amount of water, brushing the edge of each squares. Pinch the puff pastry in a diagonal direction and brush the top of each pastries with vegan melted butter.
- Line a baking sheet with parchment paper and place the pastry squares into it. Bake them for 15-20 minutes in a preheated 200°C oven.
- Thin slice the pears into a bowl, sprinkle with some lemon juice. Add the rest of the ingredients stirring well. Shake the dressing ingredients very well in a separate bottle and add to the salad.
- Serve the this salad with the butternut squash pockets…Bon appetite!
View KQED's TV schedule for airtimes or check your local PBS listings. The series is also available for viewing on the Jacques Pépin: More Fast Food My Way playlist on KQED's YouTube Channel. Buy the Book and the DVD Series Set. Halve squash lengthwise; remove and discard seeds. Brush with melted butter; sprinkle with seasonings.
So that is going to wrap this up for this special food butternut squash pockets with pears lamb’s lettuce recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
